Vegan, fluffy pancakes
Beefed up vegan American-style pancakes, with no dairy or eggs.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12 pancakes
- 300 g plain flour
- 8 g arrowroot powder
- 1 tbsp baking powder
- 500 ml sweetened soya milk
- 1 tbsp soya margarine plus more to fry if needed
- 1 tsp bicarbonate of soda
- a few tbsp of your favourite syrup
Mix the flour, arrowroot and baking powder in a large bowl.
Whisk in the milk bit by bit to avoid lumps.
Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
Whisk in the bicarb.
Heat the pan to a medium-high heat, and cook the pancakes with about 60ml (2 fl oz) per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top - they should still be quite liquid on top when you flip them to ensure they rise well.
Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
When all the pancakes are cooked, drizzle with syrup and serve.
Calories: 94kcal | Carbohydrates: 20g | Protein: 2g | Sodium: 106mg | Potassium: 127mg | Calcium: 47mg | Iron: 1.2mg